Chicken Spaghetti

Course : Chicken
Serves: 6
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4 whole chicken leg quarters -- (4 to 6)
1/2 cup chicken stock, white vermouth, or water
2 pieces bay leaves
1 medium yellow onion, chopped
2 tablespoons olive oil
5 cloves garlic, -- chopped
32 ounces can of tomato sauce
16 ounces can of stewed tomatoes
16 ounces can of tomato puree
2 ribs celery, sliced, (2 or 3) -- optional
2 teaspoon herbs and spices to taste
1 package hot cooked spaghetti

Preparation / Directions:

*Add a teaspoon to a tablespoon of any or all of the following: onion powder, garlic powder, black pepper, red pepper (cayenne), white pepper, basil, parsley, paprika, oregano, spaghetti seasoning. Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt. Turn the crockpot on low and go to work (or carry on your normal day's activities). When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated Parmesan cheese on the s

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